Refreshing cold noodles topped with a mountain of grated daikon radish and citrusy ponzu.
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Bring a large pot of water to a boil and cook the soba noodles according to the package instructions, usually about 4-5 minutes.
While the noodles cook, peel the daikon radish and grate it using a fine grater into a bowl.
Lightly squeeze the grated daikon to remove excess bitter liquid, but keep it moist enough to form a soft mound.
Drain the cooked noodles and immediately plunge them into a bowl of ice water to stop the cooking and ensure a firm texture.
Vigorously rub the noodles under cold running water to remove excess starch, then drain thoroughly.
Divide the noodles into two chilled bowls and top each with a generous mountain of the grated daikon.
Mix the ponzu and tsuyu together, then pour the mixture over the noodles and radish.
Garnish with sliced green onions, nori, bonito flakes, and a small dab of wasabi on the side.
